Fajita- Sausage & Pepper Sandwiches

I forgot to take a picture, because I was SOOO hungry.  But, I am going to make it again so I will update when I do.  Everything can be purchased at Sams' Club:

1 Pkg Chicken Sausage- Fajita Style
1 Pkg Chiabatta bread loaf- sliced in 1/2 length wise and cut into 6 inch rolls.  Flatten the bread open and toast lightly- set aside.
1/2 Pkg of mixed petite sweet peppers- de-seeded and sliced
1 Cup Chicken Stock
1 Cup Grape Tomatoes- sliced in 1/2
2 cloves of garlic- through the garlic press
1 tsp. garlic powder
1/4- 1/2 tsp. of red pepper flakes
salt/pepper
1/4 Cup Shaved Parmesan Cheese
1 tsp. Olive Oil

Grill sausage on a grill pan while cooking the rest on low/medium heat.  Sauté the peppers in a large skillet that is HOT with olive oil, tossing every few minutes.  Once they are browned and semi soft place them in a bowl.   Add 1 tsp. of butter to sauté the garlic, add chicken stock and keep to a boil, add tomatoes and seasoning.  Let those simmer off most of the moisture until the tomatoes are getting to a paste consistency.

Spread tomato paste on the toasted bread.  Slice sausage and place in the middle, load up the peppers, cover with cheese and broil on low until bubbly. 

Bread Crumbs & Seasonings

I was shocked when I saw the exhaustive list of things I couldn't even pronounce on my bread crumb tin (check out the long list on the label).

So, I dumped them out and made my own.

I save leftover ends of bread or 1/2 loaves in the freezer to reheat and eat with olive oil, salt and pepper. It's a good tide you over snack while you are cooking. I buy a lot of ciabatta type breads from Central Market and Whole Foods so I always seem to have bread around that won't keep very long. My body would not like if I downed a loaf of bread with dinner even though my mouth might think it's a good idea.




What you need-

4 C day old breads cubed
1/4 C good parmesan cheese
1 tsp garlic powder
1 tsp of Italian Seasoning and a food processor

I put mine back in the canister and put the canister in a zip lock back and put them in the freezer since there are no preservatives in the mix.  I need breadcrumbs that are toasted and not toasted, depending on the recipe so I left these raw and will toast them if needed as I go.

I have found several alternatives to seasoning mixes for fajita's, tacos and salad dressing.  It's so simple, cheaper and better for you.  You would be surprised how many things have MSG in them. 

Resolutions

I have decided that I should not go 365 days without making a pie.  Domistic bliss and a huge feeling of accomplishment has never been so easy.  The laundry is NEVER done, the house just can't STAY clean and pictures MUST just get use to living on the floor below where they should go on the wall.  But, a pie from start to finish is possible and awesome!

Apple Pie with Ina's Crumble Top
4 Granny Smith
4 McIntosh
Betty Crocker Pie Crust Mix
3/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp nutmeg
Juice from 1/2 lemmon
Use Crumble Top recipe from Back to Basics
Bake at 450 for 10 minutes, then 350 for 45 minutes

15 Minute Mexican Rice

This recipe really only takes 15 minutes and taste better than it should for that amount of time! Of course, it's not authentic Mexican Rice, but Darren loves it.

Shopping List

Minute Rice- 4 servings

Chicken Broth- 2 cups

Ground Lean Pork- 1 lb

El Pato Mexican Salsa- 1 can

Rotel Diced Tomatoes- 2 cans

Green Onions- 2 or 3

Cilantro- 1/4 bunch

Pantry Ingredients

Garlic Fresh- 4 cloves

Garlic Powder- 1Tbs

Garlic Salt- 1tsp

Peel Garlic Cloves and slice, lengthwise (do not chop).  Prepare Minute Rice, using 2 cups Chicken Broth in place of water with sliced garlic cloves, cover and micro as directed.  While the rice is cooking, saute Ground Pork with Garlic Powder until it looses it's fleshy color but now browned.  Pour El Pato salsa over pork and simmer until the salsa reduces and creates a "heavy" coating on the pork.  Chop Cilantro and Green Onion while El Pato is reducing, set aside.  Remove rice from micro, fluff and let sit for 2 minutes.  Pour Rotel into simmering pork and let simmer for 1-2 minutes.  Pour hot rice into skillet, stir in green onion and cilantro.  Let sit for 2 minutes and serve with Garlic Salt to taste.

FYI

I prefer the Green or Red El Pato (the little can with the Duck) Mexican Salsa, but the yellow can works just fine too.  There are several types of Rotel Chopped Tomatoes and Chilies- I use 1 can of Mexican Fiesta and 1 can of Original.  If I am making it just for Darren (& his Mom) I use the "Extra Hot" can of Rotel instead of Original.  They like it HOT, but that is usually a bit too spicy for me.  Of course, you can spend more time and use traditional rice (40-50 min cooking time). You can substitute Ground Turkey for Pork (pork adds a better flavor) and be sure to check that the pork or turkey is extra lean (then you don't have to drain it!)  I can honestly say that Darren is always amazed that dinner is finished so quickly.  It is a great 1 skillet meal for those nights you get home late from work.